Beef & Mushroom Goulash with Rice & Peas
A family favourite that the kids will love.
Ingredients
For the Goulash
- 500 g stewing beef
- 1 tbsp flour
- 1 onion finely diced
- 3 red peppers cut into 4cm squares
- 2 cloves garlic minced
- 500 g baby button mushrooms halved
- 2 tbsp tomato paste
- 1 tbsp paprika
- 400 g tin crushed tomatoes
- 250 ml mushroom stock
- 80 ml fresh cream
- 2 tbsp parsley roughly chopped
To serve
- fluffy white rice
- blanched peas
Instructions
- Preheat oven to 160˚C.
For the beef
- Cut the stewing beef into large pieces and toss with flour.
- In a large pot sear the beef with a drizzle of olive oil and set aside.
- In the same pan add a fresh drizzle of olive oil if necessary and sweat the onion. Once the onion is soft add the red peppers and garlic. Allow to cook until the peppers have softened, about 5 minutes.
For the goulash
- Add the tomato paste and cook for an additional 2-3 minutes.
- Finally add the paprika, crushed tomatoes and stock. Stir well and bring to a gentle simmer.
- Put the lid on the pot and place in the oven for 1.5 hours or until the beef is tender.
- Remove from the oven and add the mushrooms.Place on a low burner and reduce until the goulash thickens.
Serving
- Finish the goulash with the cream and parsley.
- Serve over rice alongside freshly blanched peas.